Oh hello there, friends.
Might I serve you up a slice of my latest vegan gluten free pie? Coconut cream pie, to be exact!
Follow along to see how I made this 10-ingredient, fluffy, indulgent pie that’s infused with coconut in 5 ways!
This pie starts with my go-to dairy-free pudding, made with cornstarch, coconut sugar, coconut milk, and vanilla. The option is to add shredded coconut to the filling (which I did). But for a creamier center, omit and reserve the coconut flakes for topping!
Next it’s folded with plenty of coconut whipped cream and ready for the crust.
It’s so versatile and reminds me so much of graham crackers without all the extra ingredients or sugar. More creations to come with this beauty – stay tuned.
Once the pie has set, simply top with more coconut whip and toasted coconut and you’re good to go! I hope you all LOVE this pie. It’s:
Nestled into a graham cracker-like crust
& Insanely delicious
This would make the perfect pie to have on hand for entertaining guests or to take along to gatherings and BBQs. Who doesn’t like coconut cream pie (seriously)? Plus, this version is vegan and gluten free so everyone can enjoy.
If you make this recipe, let us know what you think! And if you dig this, you’ll definitely like our Banana Cream Pie (where are all my cream pie lovers at!?). Leave a comment it and rate it once you try the recipe, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see! Cheers, friends!
- 1 cup (90 g) gluten free rolled oats
- 1 cup (112 g) raw almonds or pecans
- optional: 1/4 tsp sea salt
- 2 Tbsp (24 g) coconut sugar
- 5 Tbsp (75 ml) melted coconut oil
- 3 Tbsp (21 g) cornstarch*
- 1/3 cup (63 g) coconut sugar
- optional: pinch sea salt
- 1 2/3 cups (400 ml) light coconut milk (1 can coconut milk | do not use carton)
- 1 tsp pure vanilla extract
- optional: 1/2 cup shredded coconut (toasted or toasted), plus more for topping
- 2 14-ounce (414 g) cans coconut cream (or two cans full fat coconut milk), refrigerated overnight
- 1/2 tsp vanilla extract
- 3-7 Tbsp (24-40 g) organic powdered sugar (organic often indicates vegan friendliness | check package for more information)
- Preheat oven to 350 degrees F (176 C) and either line an 8×8-inch inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
- Add oats, almonds, sea salt (optional), and coconut sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
- Remove lid and add melted coconut oil, starting with 5 Tbsp and adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
- Bake for 17-22 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
- In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
- Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
- Once it appears “jiggly” and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional – will add a ‘crunchier’ texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set – about 2-3 hours.
- In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
- Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
- Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream – about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy – about 2-3 minutes – scraping down sides as needed. Set in refrigerator (covered) to chill.
- Once the pudding is completely cooled, is jiggly and set, add half of the the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
- Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
- To serve, top with remaining coconut whipped cream and toasted coconut flake, slice and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.
*Nutrition information is a rough estimate for 1 of 10 slices with all of the prepared coconut whipped cream and 1/2 cup total shredded coconut.
*Recipe adapted from my Vegan GF Banana Cream Pie.
*See all my coconut whipped cream tips here!